Chicken Enchilada Soup

 

Chicken Enchilada Soup
 
Prep time
Cook time
Total time
 
This hearty soup will definitely warm you on a cold day!
Author:
Serves: 4
Ingredients
  • 3 cup chicken broth
  • 2 skinless, boneless chicken breasts, cubed
  • 2 tsp ground cumin
  • 2 tsp Ancho chili powder
  • ½ tsp cayenne pepper
  • 28 oz can diced tomatoes
  • 4 to 6 jalapeno peppers, minced
  • 1 green bell pepper, diced
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 15 oz can black beans, rinsed and drained
  • 2 cup frozen corn
  • ½ cup tomato paste
  • 8 oz cotija cheese
  • 8 oz pepperjack cheese, reserving some for garnish
  • ½ cup cilantro
  • salt and pepper to taste
  • tortilla chips
Instructions
  1. In a large Crockpot, add chicken stock, cubed chicken breasts, cumin, chili powder, and cayenne pepper.
  2. Next, add canned tomatoes.
  3. Remove stem and seeds from jalapeno and green bell peppers.
  4. Add to pot along with the onion, garlic, black beans, corn and tomato paste.
  5. Mix well.
  6. Turn Crockpot on high and cook for approximately 4½ hours.
  7. When ready to serve: Add 1¾ cup cheese and ⅛ cup cilantro to the soup, reserving some cheese and cilantro for garnish and stir well.
  8. For added variation, try serving over rice for a hearty meal.
Notes
To thicken <g class="gr_ gr_57 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar only-ins doubleReplace replaceWithoutSep" id="57" data-gr-id="57">soup</g>, if desired, you can add strips of flour tortilla, which will dissolve into the soup to thicken the broth.

To dilute soup, add more chicken broth.

To serve: Ladle into soup bowls. Garnish with crushed tortilla chips, reserved cheese and cilantro to taste.